Paula Deen'S Shrimp Or Lobster Bisque - cooking recipe

Ingredients

8 ounces shrimp or 8 ounces lobster meat, cooked
2 tablespoons sherry wine
thyme, pinch
3 -4 green onions with tops, chopped
2 tablespoons butter
1 (10 1/2 ounce) can condensed tomato soup
1 cup milk (soup can full)
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 cup heavy cream (soup can full)
parsley, chopped for garnish

Preparation

Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
Saute onions in butter until soft.
Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
Simmer over low heat for 3-5 minutes.
Add more sherry to taste.
Cool, then mix in blender until thick and smooth.
To serve, reheat in a double boiler.
Add more sherry to taste and garnish with chopped parsley.
NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.